Breakfast Salmon Sandwiches

Makes 4 open-faced sandwiches
Prep Time:
Total Time:

Just a moment please...

Print Recipe

Flaked smoked salmon on an open-faced sandwich with crunchy veggies, cream cheese, and hearty pumpernickel bread.


8 ounces smoked salmon, flaked
4 slices thick pumpernickel bread, toasted
1 cup arugula
2 radishes, sliced thin
1/2 red onion, sliced thin
4 eggs, fried
Olive oil
Red pepper flakes
Coarse sea salt

Chive Cream Cheese:

1/2 cup cream cheese
3-4 tablespoons fresh chives
Salt and pepper


For the cream cheese spread, mince chives and stir into softened cream cheese. Season with a small pinch of salt and pepper.

Prep your toppings by slicing onions and radishes.

For eggs, add a drizzle of oil to a skillet over medium heat. Once the oil is shimmering and hot, crack in eggs and let cook for a minute until whites start to set. For sunny side up, cover the eggs with a lid and let steam for about 60 seconds until whites are just set and yolks are still runny. You could also just flip the eggs and cook them over-easy.

To make sandwiches, toast bread and spread on some cream cheese spread. Top with crunchy veggies, smoked salmon (I like about 2 ounces per piece of bread), and an egg. Drizzle with some olive oil and sprinkle the sandwiches with red pepper flakes and coarse salt. Dig in!